thirdeye's Tenderquick Cure for Buckboard Bacon

QuietOne · 12-28-2010, 05:38 PM

I have my 3rd batch of Pork Tenderloin changing into bacon on the UDS as I type this.

This is the first batch I've deviated from thirdeye's recipe @ Playing with Smoke & Fire - Tender Quick Buckboard Bacon

In the first stage I painted the tenderloins with # 3 Organic Maple Syrup. I turned this 6 times in 24 hours before air drying it to tacky then followed the recipe letting it cure for 10 days in the coldest spot in my fridge. 4C (37F(unny)) .

I'm smoking it over Maple Leaf lump, my total go to lump charcoal, with a couple maple chunks for smoke.

Temperature outside is -25C (- 39C windchill) drum is a tick over 94C (+200F(unny degrees) I checked the temperature on the drum when it got dark at 3pm and danged if it doesn't smell like true back bacon.

Anyone else been painting their buckboard bacon with dark maple syrup? What are your feelings on this? My previous efforts were a bit short of "back bacon" needed more mapley flavour in my opinion but I could be totally wrong.

I'll try to get a picture when all is said and done. I've got a roast to get prepped to put on for some smoke flavouring for a few hours, that I'll finish in the oven later this evening. If the "anti-freeze" doesn't stop me first.

2 Hours On -25C Windchill -39C Drum 200F-220F

">
Tenderloin Buckboard Bacon In The Smoke 2 Hours

">

Awhile to go yet.

bigabyte · 12-28-2010, 08:03 PM

Sounds and looks great!

QuietOne · 12-28-2010, 08:35 PM

I got it off the drum and sitting to cool. Yet to get a picture. I think I done froze the batteries dead trying for pictures of the Northern Lights, which I didn't get anyhow. But if the camera thaws before I bag the bacon and/or I'm not over "anti-freezed" I'll grab a pic. I snitched a bite off the end. Best yet I think.

Alan in Ga · 12-28-2010, 08:45 PM

Looking good from here

jestridge · 12-28-2010, 08:56 PM

Fry you up a mess for breakfast in the morning good stuff

QuietOne · 12-30-2010, 07:38 AM

Best bacon yet, the maple syrup paint first is staying as part of my recipe.

Only thing is that two small tenderloins don't last long. I think I'm going to do up 10, take up the bottom rack of the fridge. Least I'd get a weeks worth of bacon. Getting the tenderloins on sale makes the cost about 1/3 - 1/4 of buying a chunk of back bacon.

Ron_L · 12-30-2010, 08:17 AM

I've never tried it with tenderloins, only loins. Sounds good!

SCBBQBill · 12-30-2010, 08:42 AM

Thanks very much QuietOne. This is definately on my to do list!!

thirdeye · 12-30-2010, 07:41 PM

Looks good. Until now, I didn't realize the maple syrup options were not on my Buckboard page.

One method I've used is to paint some syrup on about halfway through the smoking, and then again about 10 minutes before pulling off the smoker.

Another method is to mix a 50:50 solution of maple syrup and warmed water and inject that into the meat during the second half of the smoke.

12-28-2010, 05:38 PM	#1
QuietOne Full Fledged Farker Join Date: 09-18-09 Location: Fort Smith, NT	thirdeye's Tenderquick Cure for Buckboard Bacon I have my 3rd batch of Pork Tenderloin changing into bacon on the UDS as I type this. This is the first batch I've deviated from thirdeye's recipe @ Playing with Smoke & Fire - Tender Quick Buckboard Bacon In the first stage I painted the tenderloins with # 3 Organic Maple Syrup. I turned this 6 times in 24 hours before air drying it to tacky then followed the recipe letting it cure for 10 days in the coldest spot in my fridge. 4C (37F(unny)) . I'm smoking it over Maple Leaf lump, my total go to lump charcoal, with a couple maple chunks for smoke. Temperature outside is -25C (- 39C windchill) drum is a tick over 94C (+200F(unny degrees) I checked the temperature on the drum when it got dark at 3pm and danged if it doesn't smell like true back bacon. Anyone else been painting their buckboard bacon with dark maple syrup? What are your feelings on this? My previous efforts were a bit short of "back bacon" needed more mapley flavour in my opinion but I could be totally wrong. I'll try to get a picture when all is said and done. I've got a roast to get prepped to put on for some smoke flavouring for a few hours, that I'll finish in the oven later this evening. If the "anti-freeze" doesn't stop me first. 2 Hours On -25C Windchill -39C Drum 200F-220F "> Tenderloin Buckboard Bacon In The Smoke 2 Hours "> Awhile to go yet. Last edited by QuietOne; 12-28-2010 at 07:25 PM..

12-28-2010, 08:03 PM	#2
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS	Sounds and looks great! __________________ Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified?* *Sole recipient of the Silverfinger and fingerlickin Awards!* Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh.

12-28-2010, 08:45 PM	#4
Alan in Ga is One Chatty Farker Join Date: 12-19-09 Location: Macon,Ga	Looking good from here __________________ NB Black Diamond, 57 Smokehouse BBQ Team [URL="http://www.57smokehouse.blogspot.com/"]www.57smokehouse.blogspot.com/[/URL] Certified GBA Judge/Competetior [SIZE=3]Golden Goose Egg(4 Times Certified)[/SIZE] [SIZE=3]Stumps 223 ,2 UDS,NB Hondo[/SIZE]

12-30-2010, 08:17 AM	#7
Ron_L Moderator Join Date: 12-09-04 Location: Wandering, but not lost Name/Nickname : Captain Ron	I've never tried it with tenderloins, only loins. Sounds good! __________________ "Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/Weber Q1000/Blackstone Camping Griddle/Pit Boss Pro Series 850

12-30-2010, 08:42 AM	#8
SCBBQBill Got Wood. Join Date: 08-03-10 Location: Charleston, SC	Thanks very much QuietOne. This is definately on my to do list!! __________________ Doing it the Weber Way! 22.5 WSM, 2 modified Weber Kettles

12-28-2010, 08:35 PM	#3
QuietOne Full Fledged Farker Join Date: 09-18-09 Location: Fort Smith, NT	I got it off the drum and sitting to cool. Yet to get a picture. I think I done froze the batteries dead trying for pictures of the Northern Lights, which I didn't get anyhow. But if the camera thaws before I bag the bacon and/or I'm not over "anti-freezed" I'll grab a pic. I snitched a bite off the end. Best yet I think.

12-28-2010, 08:56 PM	#5
jestridge somebody shut me the fark up. Join Date: 12-28-07 Location: annville ky	Fry you up a mess for breakfast in the morning good stuff

12-30-2010, 07:38 AM	#6
QuietOne Full Fledged Farker Join Date: 09-18-09 Location: Fort Smith, NT	Best bacon yet, the maple syrup paint first is staying as part of my recipe. Only thing is that two small tenderloins don't last long. I think I'm going to do up 10, take up the bottom rack of the fridge. Least I'd get a weeks worth of bacon. Getting the tenderloins on sale makes the cost about 1/3 - 1/4 of buying a chunk of back bacon.

12-30-2010, 07:41 PM	#9
thirdeye somebody shut me the fark up. Join Date: 01-14-06 Location: At home on the range in Wyoming	Looks good. Until now, I didn't realize the maple syrup options were not on my Buckboard page. One method I've used is to paint some syrup on about halfway through the smoking, and then again about 10 minutes before pulling off the smoker. Another method is to mix a 50:50 solution of maple syrup and warmed water and inject that into the meat during the second half of the smoke. __________________ ~thirdeye~ I Play With Fire and Smoke *Barbecuist ~ Charcuterist ~ KCBS Master Judge & CTC* Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy" Oil Patch Horizontal, SnS Deluxe Kettle Visit my Cookin' Site by clicking HERE Barbecue is not rocket surgery “The problem with quotes on the Internet is that it's hard to verify their authenticity” ~ Abraham Lincoln

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